TP 764 
. H92 
Copy 1 



C3-_A_S 


AS A 


SOURCE OF 


LIGHT, MEAT AND POWER, 


BY 


C. J. RUSSELL ’'HUMPHREYS. 


NEW YORK: 

A. M. CALLENDER & CO., 
No. 42 Pine St. 

1886. 






























# 



TP 764 
. H92 
Copy 1 


GAS 


SOURCE OF 

LIOHT, HEAT AND POWER. 


A 

C. J. RUSSELL HUMPHREYS. 


/C 

A' 



NEW YORK: 

A. M. CALLENDER & CO., 
No. 42 Pine St. 

1886. 


V 



The object of the following few pages is to throw 
a little light on the art of burning gas, to the end that it 
may be used to the best advantage as a source of light, 
heat and power. 


Entered according to Act of Congress, in the year 1886, by 
A. M. CALLENDER & CO., 

In the Office of the Librarian of Congress, at Washington, D. C. 




Jt 




Gas Burners and Globes. 


Gas has been used during so many years for lighting our houses, so 
that we can secure all the light we desire without the attendant dangers 
and disagreeable accompaniments of oil and candles ; for illuminating 
our stores so that buying and selling may be continued after nightfall; 
for lighting our mills so as to permit the operator to continue his labors 
without the aid of daylight, and, finally, for lighting our streets, so rob¬ 
bing them of the dangers which darkness begets, that it is unnecessary 
for us to say anything by way of introducing gas as a lighting agent to 
the public. Nevertheless, as familiarity breeds contempt, it is incum¬ 
bent on us to show how gas for lighting purposes can be both used and 
abused ; for this mode of lighting has been in vogue so long, has be¬ 
come so familiar to us all, that many think its use requires neither care 
nor attention, and working up to this theory they are more apt to mis¬ 
use than to use the gas. 

In order that we may the more readily show what precautions must, 
of necessity, be observed if it is desired to obtain in light an equiva¬ 
lent for the gas registered by the meter, we will speak briefly of three im¬ 
portant adjuncts of the gas fixture, namely: 

The Burner. 

The Globe. 

The Globe Holder. 

We may as well consider these three divisions of our subject in the 
order in which we have mentioned them. 

Of gas burners there are two kinds, each of which is capable of 
further subdivision ; first, we have what are called flat-flame burners; 
second, the argands. It is the first kind which are used generally for 
lighting houses, stores and streets. This class owes its name to the 
thin flat flame the burners give. The argand burner is usually em¬ 
ployed to read or write by, the steadiness of the flame making it very 



4 


valuable for such purposes; it is circular in form, and derives its name 
from its resemblance to the oil lamp burner invented about a century 
ago by Aime Argand. We will speak first of the former class of burn¬ 
ers. In the earliest days of gas lighting a gas burner was an unknown 
article ; a piece of iron pipe, or gun barrel, pierced with holes, was 
thought to be all sufficient. It has been said that this was the kind of 
gas burner employed by Mr. Murdoch—the originator of gas lighting— 
when, in 1802, he lighted by gas the works of Messrs. Boulton & Watts, 
of Birmingham, England, on the occasion of the celebration of the 
Peace of Amiens. This was, however, a most wasteful method of burn¬ 
ing gas, and gave but a scant return in light for the gas used. Recog¬ 
nizing this evil, inventors have, from time to time, devised various kinds 
of burners, so we have to-day burners which will afford an ample re¬ 
turn in light for the gas passing through them. It is aptly illustrative 
of the lack of attention which the gas user gives to this subject, that we 
are able to say, in all truthfulness, that a very considerable proportion 
of those who burn gas employ not the most approved burners, which 
give such good results, but the old-fashioned scotch tip or iron ones in¬ 
vented over fifty years ago. Let us show how woefully this carelessness 
on the part of the gas consumer affects his pocket. Gas, as generally 
manufactured in this country, will run from 17 to 20 candle power—let 
us, for argument’s sake, say it is 18. Now, when we speak of gas of 18 
candle power, we jnean this, that a burner from which gas is passing at 
the rate of 5 cubic feet an hour, is giving a light equal to 18 spermaceti 
candles of standard make. Consequently, if in a house or store it is 
wished to obtain from gas a light equal to say ninety candles, it would 
suffice to light five burners, provided proper ones were used; but, if by 
carelessness, poor burners are employed, it is probable the light given by 
each five feet of gas will not be more than nine candles; so, to obtain 
the ninety candle light, it will be necessary to light ten burners instead 
of five. This would be a serious item to the gas consumer in the course 
of a year, for he is literally wasting twenty five feet of gas each hour, 
and as there are about 1,450 lighting hours a year, the amount of gas 
lost during this period would be about 36,000 feet, and if we put the 
price of gas at $2—a fair assumption—we find the consumer is throw¬ 
ing away $72 a year. We grant this is a hypothetical case, but it point- 


5 


» 


€dly shows the importance of the subject. As there are in every city, 
or village, in which gas is burned, a large number of gas users to whom 
the-illustration applies with more or less truthfulness, it would be well 
for each consumer to examine into the matter and see if the shoe 
fits him. 

The one main object of these few pages is, briefly told, to help him 
to ascertain if he is being wasteful in this matter. 

In the following cut, Figs, i and 2 represent the old-fashioned iron 
burners which are unfortunately used considerably to-day, but gas users 




Scotch Tip Burner. 
Fig. 1 . 


Iron Burner. 
Fig. 2 . 



Brass Burner. 
Fig. 3- 


will do well to avoid them, as they give very little light for the gas 
burned. Instances are very common where it has been ascertained that 
such burners afford but half the light the gas is capable of giving. 
Therefore, we are tempted to say that such burners should be banished 
from the land, or, if this condemnation be too severe, it may certainly 
be said that the only place where they should be tolerated is in a 
draughty situation where a small steady light is required. Under such 
circumstances they will not flicker or smoke as easily as a higher grade 
burner; however, in most such cases, it is better policy to use a good 
burner and protect it by a globe and canopy from the breeze. 
























6 


The common brass burner is shown in Fig. 3. This style, though 
being an improvement on the iron ones, is not to be recommended for 
general use. 

Lest, however, the reader should think we are condemning all 
burners, we will hasten to describe the kind we would recommend. It 
will be found that all the burners we favor have what is known as the 
lava or steatite tip. The tip is the top part of the burner, the point 
from which the gas is consumed As the steatite or lava is a non con¬ 
ductor of heat, while the iron or brass tips of those shown in Figs 1, 2 

r 

and 3, are good conductors, it follows that with the former the heat of 
the burning gas is not led away so much, or, in other words, the heat of 
the flame is better conserved, and this is one reason why this class of 
burners give better results than those made entirely of metal. Further, 
it has been found that the shape of the tip has a considerable influence 
on the amount of light given by the gas. In the following cuts of good 
burners it will be noted the tips are of one shape—technically known 
as the excavated hard tip. So, to recapitulate, the burners we recom¬ 
mend are furnished with the “ excavated lava tip.” 

The burners shown by Figs. 4 to 8, are excellent ones; they are 
fitted with the steatite excavated tip of which we have spoken, with the 
exception of the one represented by Fig. 8. 



Adjustable Check of - 

Empire Burner. Young America. 

Fig- 5- 


Empire Burner. 


Fig. 4 . 





































7 



Bray. 
Fig, 6. 



Fig. 7- 



Bray Fishtail. 
Fig. 8. 


They are all furnished with some form of check which prevents the 
gas from issuing at the burner-tip with too much force. The poor 
burners, to which we have alluded, have no such provision from holding 
back the gas, hence the imperfect combustion. The Empire burner has 
an adjustable check, which is shown in the cut, by means of which the 
quantity of gas passing through can be cut down to any desired quan¬ 
tity. Parties when purchasing this burner should make sure that this 
check is properly adjusted. The gas company has men who will attend 
to the matter on receiving proper notice. The Young America has a 
check consisting of a small diaphram of brass, pierced by minute holes. 
Both the Young America and Empire are cheap burners, so a consumer 
can afford to have them on all his fixtures. The Bray and Sugg burn¬ 
ers give even better results than the other two of which we have been 
speaking, but their first cost is greater. As, however, there are in al¬ 
most all households or stores, one or two burners which are used, we 
might say, continuously of an evening, while the remaining ones are 
only lighted for a limited time, it would amply pay to have a few of 
these high-priced burners, and on the balance of the fixtures use those 
shown in Figs. 4 and 5. The Sugg burner is what is known as a gover¬ 
nor-burner, that is, it will pass a certain and unvarying quantity of gas, 
even though the pressure on the street gas pipes should change, where¬ 
as, with the other burners a large increase of pressure will result in the 








































































8 


burner blowing or hissing. En passant , it may be observed that when 
a burner makes a roaring or blowing noise, the consumer may rest as¬ 
sured that he is paying for gas without getting a full return in light. 
The immediate remedy is to cut down the gas at the fixture-cock till 
the noise ceases, the permanent cure, if it is a very bad case, as, for in¬ 
stance, on a high hill, where the pressure is heavy, is to put on governor- 
burners. 

Where gas is burned inside of a very small globe, the shape of the 
flame given by an excavated tip is hardly suitable, and is apt to crack 
the globe; under such circumstances, a Bray fish-tail burner may be 
used. As will be observed by inspecting Fig. 8, the gas issues at the 
tip from two small openings instead of through a narrow slit, as in Figs. 
4 to 7, the flame is, therefore, narrower and higher; however, it may be 
observed that for the ordinary size globes, the excavated tip will answer 
perfectly. 

Even when a consumer has his fixtures fitted with improved burn¬ 
ers, it will be necessary for him to see that they are kept clean, if he 
wishes a good light. A glance at a burner when it is lighted, will show 
•quickly enough whether the burner needs cleaning. If the flame is 
Tagged and uneven, shooting up higher at one point than another, then 
Be assured either the burner should be replaced for a good one, or else 
the tip needs cleaning. It is well, but not absolutely necessary, that 
the consumer should have a suitable cleaner; this, for a burner having 
the excavated tip is merely a thin piece of brass with a handle; for fish¬ 
tail burners, it is made in the shape of a small awl. Either style can 
be obtained from the gas company. A consumer can, however, get 
along without them, a piece of thin card board, or stiff writing paper, 
can be passed through the slit of the burner-tip, in lieu of the strip of 
brass, and the openings in the tip of a fish-tail can be cleaned by the 
aid of a pin. 

It must also be remembered that even a good burner will not last 
forever. If the burner, though cleaned frequently, fails to give a smart 
flame, then it is probable the tip is worn out; in such an event, if the 
burner is of the type shown in Figs. 4 and 5, it will be found almost as 
cheap to replace the entire burner as to fit in a new tip. However, 


9 


should it be one of the more expensive styles, it will pay to have a new 
tip put in the burner. 

Figure 9 shows the general appearance of a good gas flame; it will 



Fig. 9 . 


be noted the lines of the flame are even—there are no ragged points. 
If a gas consumer finds his burners do not give such a flame as is here 
shown, he can be sure there is something at fault, and should apply the 
remedy ; either the burner is of a poor pattern, or it is worn out, or it 
needs cleaning. It is cheaper and much more satisfactory to right the 
wrong than to continue the wrong. 

One word right here as to the size of burners, and at the outset let 
us explain what is meant when we speak of a burner of a given size, 
say five feet for example’s sake. We mean this, that the burner, at 
standard pressure, will pass five cubic feet of gas an hour. A five-foot 
burner is well suited for general use, either in a store or dwelling. In 
a hall or passageway, where but a dim light is required, a three-foot 
burner will be found sufficient, but for general purposes of illumination 
it is poor economy to use small burners, because, when a very small 
quantity of gas is used at one opening, the amount of light obtained 
per foot of gas is less than where a larger quantity is burned. Thus, 
by way of illustrating, we would obtain more light from five feet of gas 
consumed through one burner, than we would from three burners each 
passing two feet. 

Some people have the impression that it is not possible to obtain 
from gas a light sufficiently steady to read by. This is an erroneous 
idea. A first-class burner, inclosed in a proper shade, will give a light 
practically free from flickering; however, for reading or working by, it 
is well to employ an argand burner. The best burner of this class is 
the Sugg D, shown below, which when fitted with a governor will give 

















o 



4* 

i 



Sugg Argand D. 
Fig. io. 


a perfectly steady light, even under variations in the gas pressure. 
Such a burner, on a portable or drop-light, affords the best artificial 
light that can be obtained, to work, read, or write by. Next in efficien¬ 
cy comes the noiseless Gleason Argand, with steatite tip. It is to be 
noted that the amount of light given by a good argand is greater than 
by a flat-flame burner, such as is shown in Figs. 4 and 5 ; the drawbacks 
to the argand are, it requires a chimney, and is very susceptible to 
draughts. 













GLOBES. 


We have already intimated that there are good globes and poor ones* 
it would therefore be well for us to explain now what we meant by that 
remark. To make our meaning clear we show a cut of the old-fash¬ 
ioned globe (big. ii), an article which justly deserves to become obso- 



Old Style. 
Fig. ii. 


New Style. 
Fig. 12. 


lete. The reason why we would joyfully consign it to the shelf to bear 
company with the old iron burners, is on account of the small opening 
at the bottom of the globe, which is about two inches in diameter. As 
there is a large opening above and such a scant aperture below, the air 
which must needs enter at the bottom to take the place of the heated 
product passing away from the top, fairly rushes through the lower 
hole, chilling the flame and causing it to flicker badly. Further, as this 
opening is so small, the light in its passage to the lower part of the 
room is greatly obstructed. With a globe such as is shown in Fig. 12* 
these evils are obviated ; it has a large opening at the bottom, measuring 
5 inches in diameter, thus the light reflected by the sides of the globe 
is unobstructed in its passage to the lower part of the room, and as the 
air has an opportunity to enter the globe slowly, the gas burns with 
great steadiness. One word as to the kind of glass of which the globes 
are made. Glass, at the best, is a great obstructor of light; ground 
glass has the unenviable distinction of being the worst in this particu¬ 
lar, with the exception of the fancy colored glass. For parlors and 
sitting-rooms it is well to use either cut or acid etched globes, of such 
a pattern that the clear or figured part makes up a considerable portion 





12 


of the surface of the globe. Clear glass globes are very good for 
stores; the slight obstruction they offer to the passage of light com¬ 
mends them for general use, their appearance, which is decidedly plain, 
being their only drawback. The opal or porcelain globes are well 
adapted to libraries and dining-rooms ; they give a particular softness 
and mellowness to the light. Colored or fancy globes are very produc¬ 
tive of large gas bills, as they destroy a large amount of the light 
afforded by the gas ; we therefore would not recommend them for gen¬ 
eral use; it is well enough to have one in the hall or entry, where but a 
dim light is required, but even there we would suggest that nothing 
darker than an amber be used. 

GLOBE HOLDERS. 

We virtually promised to say a word concerning globe holders ; this 
obligation we will now endeavor to meet, and will do it with all brevity. 
It has been the custom to make this part of the gas fixture very heavy 
and cumbrous, the effect being to reduce the area of the lower opening 
of the globe, and thus to further reduce the quantity of light which 
would reach the point where it is required. Happily a change is being 
made in this respect, and globe holders, the arms of which are made of 
brass wire or thin sheet brass, are coming into vogue. Let us suggest 
that if a gas consumer has any of the old style holders in use he will 
do well to throw them away. If a consumer who is in the habit of 
using an iron burner, surrounded by an old-fashioned ground glass 
globe (like that shown by Fig. n), supported by a heavy cast brass 
globe holder, should substitute for this rig an improved burner, accom¬ 
panied by a globe of the style represented by Fig. 12, carried by a wire 
holder, he would be surprised at the great increase of light he could 
obtain without using any more gas. In fact the increase in illumination 
would fully equal one hundred per cent. 


We are confident that if a consumer will give heed to the remarks 
we have made on the subject of burners, globes, and holders, he will 
be very ready to admit he has the most satisfactory lighting agent to be 


13 


found in this age. If those who use kerosene as an illuminant would 
change to gas and act on the suggestions we have made, they would, as 
a general thing, find the difference in expense but little and the gain in 
comfort very great. There are, it is true, but few places where gas is, 
at first sight, as cheap as oil, nevertheless when the cost of lamps, chim- 
nys, and wicks, are taken account of, and allowance made for the lacera¬ 
tion of spirit caused by the “ oil giving out ” at unpropitious moments, 
it will be found that gas can be used at a cost so little in excess of oil 
there should be no hesitation in substituting the former for the latter. 


HIGH POWER BURNERS. 

So far we have spoken only of burners suitable for the illumination 
of ordinary apartments, such as houses and stores ; it may now be well, 
in closing this section of our story, to direct attention to the Lungren 
burner, shown below. 



Design B. 

Fig. 13.—Lungren Burner. 











H 


This burner is well suited for the lighting of large stores and halls, 
as it gives a light of great intensity. It is made in different sizes ; one 
size burns about 12 feet of gas an hour, and gives a vastly more brilliant 
illumination for the amount of gas used than the ordinary burner, and 
the color of the light is much whiter, in fact greatly resembling the 
electric light, so that if a white light of high intensity is a thing to be 
desired, it can be obtained from gas as well as from the electric light. 
It must not be supposed that the burner illustrated is the only “ high 
power ” gas burner manufactured, for there are several styles to which 
this term applies. The Lungren was selected in the present instance 
because it was very simple and serves well as an example of this class 
of burners. The Siemens burner is one of the most powerful ones 
made ; the one thousand candle power style would light a given area 
far better than two arc electric lights. The fact that from gas we can 
obtain, on the one hand, a light as dim as that afforded by the night 
rush-light, and, on the other hand, such an illumination as will com¬ 
pletely overshadow the electric light, is wonderful testimony to the 
perfect adaptability of gas to meet all the varying requirements of a 
general illuminant. 


i5 


GAS FOR COOKING. 


Though gas as an illuminating agent required no introduction at our 
hands, it is necessary to make a few introductory remarks by way of 
presenting to the reader the next division of our subject, gas as a cook¬ 
ing medium. The advocates of gas stoves are continually met by two 
objections when espousing the cause of this new departure in household 
economy. The first is that the use of gas for cooking is too expensive, 
and then, as if to sweep the subject completely out of sight, it is added 
that viands cooked by gas taste of gas. In opposition to the first 
assertion it may be said that at ordinary prices gas for cooking alone is 
not more expensive than coal—that is, if the only object in lighting a 
fire in the range or cook-stove is to prepare the meals, then if gas is 
reasonably cheap and is used carefully, it is as cheap as, or cheaper than, 
coal. Of course in the winter season the range has an additional duty 
to perform in heating the kitchen, so we would not claim that in ordi¬ 
nary climates the gas stove can supplant the range all the year round, 
but we do say, during the summer it is as cheap as, or cheaper than, 
coal, if used with care. If the gas stove is allowed to remain lighted 
all day, regardless of whether cooking is being done or not, then the 
cost of the work will be abnormally increased, but when, to use an 
inelegant phrase, ordinary gumption is exercised—where the gas is turned 
off when not required—then in the summer months it will generally be 
found advantageous, even from a monetary standpoint, to use a gas 
stove. It has been said before now, where cooking is done by gas the 
fuel costs nothing. The explanation of this at first sight startling 
statement is, when cooking is done by gas the loss from shrinkage of 
the viands is so much less than where coal is the heating agent, the 
saving in this particular more than pays for the cost of the fuel. We 
would, however, prefer not to father so sweeping an assertion, not be¬ 
cause we are sure it is at variance with the facts of the case, but we are 
held back by the fear that public opinion has not yet been trained up 
to the point where it would be accepted as true; and we are not willing 
to make a statement which might be received by the Frenchman’s way 


i6 


of expressing doubt—which is really more significant than words—a 
shrug of the shoulders. Yet it may be well to state that as the roasting 
and broiling is done in a gas stove by radiated heat—like the old fash¬ 
ioned fire hearth with its spit—there is much less loss by shrinkage of 
the viands than where a coal stove is employed. Now, actual experi¬ 
ments which have been made show that a joint, when baked in a coal 
stove, loses by the evaporation of its juices—the really nutritive portion 
of the meat—32 per cent, of its own weight, while if it had been roasted 
in a gas stove the loss would have been but 17 per cent. A blue fish 
baked in the old-fashioned way was minus 32 per cent, of its original 
weight when ready for the table, while a similar fish baked in a gas 
stove was short but 20 per cent, of its weight when placed on the platter. 
A chicken roasted in the range oven had lost 35 per cent, of its original 
weight when ready to be served, but a like bird roasted by gas and 
weighed required all but 14 per cent, of the weights to balance it on the 
scale. A beefsteak broiled over the hot coals showed a loss of 25 per 
cent., and a pound of mutton chops cooked in like manner came 
through the operation weighing 35 per cent, less than when raw, but 
when similar meats were broiled in the gas stove the losses were only 
16 and 15 per cent, respectively. To summarize these results we find 
that when the viands were cooked in the ordinary coal stove they lost 
on the average 31 per cent, of the original weight in the operation of 
cooking, while when a gas stove was used the loss was only 16 per cent. 
If we were to assume a family used twenty-five pounds of roast meat a 
week, there would be a saving effected during that time, by the use of 
the gas stove, of 3! pounds of meat, which at 20 cents a pound would 
represent 75 cents per week, or about $3 a month. As a gas stove will 
use about 1,500 to 2,000 feet of gas during this period, we leave it to 
the thoughtful reader to determine what his fuel would cost him. 

The second objection urged against the gas stove is that viands 
cooked by gas acquire the taste of the gas. We can only say in regard 
to this remark, it is not founded on facts, and if any one is unwilling to 
accept our opinion on the subject he has only to get a gas stove and try 
it, when he will be speedily convinced of the superior quality of the 
work done by the stove. In the earliest days of the gas stove business, 


i7 


when poor burners were used, which did not fully consume the gas, 
there may have been some grounds for this objection, but with the stoves 
now made, there is not a shadow of a foundation on which to rest such 
a story. In fact, the cooking done by a gas stove is of a quality far 
above that obtained by any other method. The roasting, broiling and 
toasting is all accomplished by radiated heat, the products of combus¬ 
tion do not come in contact with the viands. 



Fig. 14.—Gas Cooking Stove, No. 7. 


Thus in Fig. 14, the joint to be roasted, or the steak to be broiled, is 
placed in the lowest compartment of the stove underneath the gas flame. 
The work is, therefore, performed by the heat radiated from the gas 
flame, just as in the olden times the joint resting on the spit in front of 





































i8 


#he fire was cooked by the heat radiated from the hot coals or wood; 
in fact, the stove shown by Fig. 15 is fitted with a spit. The best testi¬ 
mony which can be offered, as to the character of the cooking done by one 
•of these stoves is, that most parties who have such a stove, use it in the 
winter season for roasting and broiling, even though the coal stove is 
lighted. It is worthy of remark that many a restaurateur who has ac¬ 
quired tthe reputation of being an adept in the matter of broiling a 
: steak or'grilling a chop, owe this distinction entirely to his adoption of 
the gas stove in his kitchen. Another point in favor of this new adjunct 
to the kitchen is in broiling a chop or a steak there is no dropping of 
fat into the fire, which with a coal stove is the means of notifying all in 
the house that they are to have chops or steak for breakfast. 

The stove represented by Fig. 14 is a Goodwin No. 7, gas cooker. 
'.It has two burners on top by which all boiling operations can be quickly 
• performed, It has what is known as the patent lid by means of which 
.all the products of combustion can be carried into the chimney. It has 
a pet bumeT, that is a very small burner, which is extremely useful in 
making preserves where a low simmering heat is required. It will be 
noted the .stove has an oven and a roasting chamber both heated by one 
burner. The roasting is done by the radiated heat, while the heated 
products of combustion pass around the oven—not through it—thus 
perfectly baking the goods placed therein. This stove is capable of 
^doing the cooking for a family of six or seven persons. 

Fig- 15 r shows a No. 9 Economy Gas Stove. The stove has four top 
burners,.an oven, and a roasting-chamber; it will be noted the latter 
.has a spit, on which the joint to be cooked is placed. 

It is well t© bear in mind that with these stoves all culinary opera- 
rtions'eanbe performed with a certainty and dispatch not possible wilh 
:a-coal.stove. There is no waiting for a hot oven, no vexatious delays 
by reason of a poor draught, or because the wind is in the wrong direc¬ 
tion. The cook can be sure that in five minutes after the stove is lighted 
;the oven and roaster will be ready. If a very hot oven is wanted it can 
be had by leaving the burner open full; if only a moderate heat is de¬ 
sired it can be obtained by turning down the gas part way. One great 
.recommendation for the gas stove is that any degree of heat can be had in - 



19 



15.—No. 9 Economy. 


stantly. The No. 7 stove is the smallest size which can be recommend¬ 
ed as capable of doing all the cooking for a family; smaller ones are 
made, but the oven is rather diminutive. Less expensive stoves are 
manufactured, having the boiling burners and the roasting apartment, 
without an oven, but a stove of the No. 7 size is much more satisfacto¬ 
ry, as with it all the cooking for a .moderate sized family can be per¬ 
formed. There are other styles intermediate in size between the 7 and 
9 ; then there are some of larger capacity, ample to take care of the 
culinary work of a hotel. 























































































20 



Fig. 16.—Goodwin Gas Cooking Stove. No. 6. 


Fig. 16 illustrates a stove known as the No. 6 Goodwin. It has two 
boiling burners on top and a roasting apartment beneath. Such a 
stove will not prove as satisfactory as a full-fledged one, nevertheless it 
will be found very convenient in a small family, as it would do away 
with the necessity of lighting the coal stove for perhaps three days in 
the week. In the roasting apartment a fowl or small joint can be 
roasted, or a steak or some chops can be broiled, and the work will be 
well done. 



Fig. 17,—No. 4 Economy Furnace. 


Fig. 17 represents a boiling stove, small, inexpensive, and very 
handy. They are made in several sizes, some having one burner, others 
five and six. Any work that can be performed on the top of a coal 
stove can be done with one of these heaters. 







































































































We might continue the illustrations of different kinds of stoves to 
such an extent that this pamphlet would become a good size book, but 
we have no intention of doing so, preferring to leave the reader to 
understand that these are merely samples serving to give a practical 
emphasis to the remark that they are made of all sizes and in every 
variety. 

The question for the householder to decide is, which of these stoves 
he will adopt. No house should be without one of them. Of course, 
we recommend a stove of the No. 7 size or larger, as then the coal stove 
can be dispensed with in summer. As these stoves give off very little 
heat, they allow of the kitchen being kept as cool as any other room in 
the house during the heated term. Then there is no dust, no ashes, no 
bothersome fire to light ; all that is necessary is to turn the tap and 
apply the match, when any degree of heat can be instantly obtained. 
When to these advantages is added the more important one, namely, the 
superior quality of the cooking, it would seem enough has been said to 
convince the reader that the gas stove is a thing to be desired. 



Fig. 18.—Iron Heater. 


By Fig. 18 we show an arrangement for heating flat irons. This 
•stove is also made in larger sizes suitable for a tailor’s and hatter’s irons. 
A flat iron can be heated in five minutes on one of these burners. 

Fig. 19 represents a gas-heated griddle. Cakes can be baked on 
such a stove far better than by any other means. 

There are many other forms of gas stoves, designed for special 
purposes, well worthy of being illustrated here, but it could not be 
.attempted within the compass of this pamphlet. One of the newest 














22 



Fig. 19.—Cake Griddle. 


things invented in this line is a large oven heated by gas, of ample 
dimensions for baking the bread for a large bake shop or hotel. Then, 
there is a little confectioner’s stove, made from the pattern used 
extensively in Paris; and a dish warmer heated by gas ; also a waffle 
baker. 



Fig. 20.—The “Restaurant” Gas Broiler. 


Fig. 20 shows a restaurant broiler, something which should be found 
in every restaurant. 

From these illustrations a consumer ought to feel that something 
suitable for any kind of culinary work can be found by applying to the 
gas company. 







2 3 


GAS HEATING STOVES. 

We fear the price of gas—though it has been falling lower and lower 
for many years past—has not yet reached the point where it can be' 
used economically for heating an entire house, or any part of it where- 
a constant heat is required ; nevertheless there are many instances: 
where a gas heating stove may be employed to advantage. Thus* for 
the heating of bath-rooms, or any room where heat is wanted for but a. 
few hours a day, gas can be used with economy ; or for heating a sleep¬ 
ing apartment for an hour or so during the early morning in very cold' 
weather ; or for helping out when the furnace is obstinate and declines 
to send the desired amount of heat to a certain room. In such, cases 
recourse can well be had to the gas stove. 



Fig. 21.—Goodwin Reflecting Gas Heating Stove. 




















































































24 


We would, however, recommend that where possible the stove be 
connected with a flue, so the products of combustion may be carried 
out of the room. 

For such purposes as we have indicated, the stove shown by Fig. 21 
answers very well. The gas burning above the copper reflector gives 
a very cheerful appearance. The cold air enters at the bottom, becomes 
heated in passing through the stove, and escapes into the room from the 
top, while the products of combustion pass away to the chimney. 

A somewhat different style of stove is shown in Fig. 22. It is 



Fig. 22—Economy Open Fire Place Heater. 


called an open fire-place heater. It has a corrugated copper re¬ 
flector, above which the gas is burned in luminous rays, the effect 
bearing a strong resemblance to a grate fire ; on this account the stove 
is generally preferred for the parlor or sitting room. They are also 
made with their sides and top inlaid with tiles, which adds much to 
their appearance and also to their cost. 





















25 


Gas heating stoves, like the cookers, are made in a variety of styles. 
Those illustrated are two of the forms which have come into very 
general use of late. There are also different styles of gas logs and 
incandescent fires, so arranged that the burning gas gives the appear¬ 
ance either of burning logs of wood or of incandescent coal. 


GAS ENGINES. 

Though the gas stove has proved a valuable adjunct to the gas 
companies’ business, it has, in many instances, been fully equaled by 
the gas engine trade, which has in the last few years assumed very large 
proportions ; nor is this to be wondered at when the convenience, 
safety, and cleanliness of this motor are taken into account. 

The motive power comes directly from the explosions of the gas 
and air which take place in the cylinder back of the piston head. The 
action is similar to what takes place in the cylinder of a steam engine, 
the explosive force of the gas and air standing in place of the pressure 
of the steam ; the gas engine, however, possesses a great advantage 
over the latter, in that it does not require a steam boiler, and dispensing 
with the boiler also means that the engineer can be discarded. The 
engine requires but a moment to start it, and is then able to take care 
of itself for the day, save that it will want oiling occasionally. 
Further, the engine can be stopped the moment the work is finished, 
thus putting an end at once to all running expenses for motive power ; 
not so with the steam engine, for the boiler and engineer are sources of 
expense all day long. From these considerations it is apparent that 
the gas engine is suited in an eminent degree for providing the motive 
force where work is carried on intermittingly. If work is to be carried 
on for only a few hours a day, the running expenses of the engine will 
be simply in proportion to the number of hours the work is conducted. 
Further, the gas engine puts an end to all danger from boiler explosions, 
a very important consideration, particularly in crowded buildings, 
where it often happens several small boilers are in use. The number 
of gas engines introduced during the last few years is very large; they 
have in many cases displaced the steam engine, and in other instances 


26 










Fig. 23.—Otto Gas Engine 






































































































































2 7 


have been adopted where a steam engine could not be profitably 
employed. They are made of all sizes, from one to one hundred 
horse power, they are therefore adapted to all possible uses, such as 
running elevators, printing presses, lathes, grain elevators, and for a 
host of other purposes. 

In the following figures we show two styles of gas engines now 
being used extensively. 

Figure 23 illustrates an Otto engine, while Figure 24 gives a view 
of a newer machine known as the Clerk engine. They are both excel¬ 
lent engines, using only about twenty-one feet of gas per hour per 
horse power, the amount varying somewhat with the quality of the 
gas. 


In the foregoing pages we have attempted to show a few ways 
wherein gas can be used as a source of light, heat, and power, to the 
mutual advantage of the gas consumer and the gas purveyor; but it 
cannot be forgotten that for whatever purpose gas is used, the pecuni¬ 
ary obligation of the former to the latter can be arrived at, only, by the 
gas meter; therefore, in closing, we would say one word in favor of 
this much abused meter. 

There is a feeling on the part of some gas consumers that the gas 
meter works in favor of the gas company and against the consumer. 
The idea is absurd. There are no scales, nor measures used for weigh¬ 
ing or measuring the articles entering a house, which is so correct as a 
gas meter. Briefly described the meter consists of a series of measuring 
chambers, mathematically designed, of a certain capacity, and they are 
so arranged that every time they are filled and discharged the portion 
of a cubic foot which they hold is recorded on the dial. It is the 
action of the filling and emptying of these measuring chambers which 
causes the hands on the dial to move. That is, the motive power which 
causes the index hands to move is the gas passing through the meter 
and an analogy may be drawn between it and the steam engine, as in 
the latter steam is the force which causes the engine to move, so in the 
former the impelling power is the gas, therefore the hands of the meter 
cannot move without gas passing through the meter any more than the 









Fig 24.—Clerk Engine 






















































































































































































































































































































































































































































29 


steam engine can be started up without admitting steam to the cylinder. 
Before a meter leaves the factory it is tested by one of the sworn 
inspectors of meters, then if a meter is made in one State for use in 
some other State it is tested again before it can be used by a gas com¬ 
pany. Thus, if a gas company in the State of Massachusetts purchases 
its meters from New York, these meters are passed on by the inspector 
of the latter State, and are then inspected by the Massachusetts 
inspector before they can be used. From these considerations it would 
appear the consumer ought to have confidence in a new meter at least. 
After one of these instruments has been in use for a number of years 
it may get out of order, just as a set of scales may need adjustment 
after years of service, but the nature of its construction is such that if 
it does get out of gear it is much more likely to tell in favor of the 
consumer than against him. Still, if a gas user thinks his bills are too 
large he can have his meter tested by the inspector of meters, when he 
may be sure he will obtain a just verdict. The gas company will, upon 
application, have a meter inspected, and will also show any one how to 
read a meter; thus a gas user can readily determine if the index is 
read correctly, and also if the meter itself is recording the quantity of 
gas passing through it, hence it is in his own hands to verify his gas 
bill. If he finds there is no error, but still thinks he is paying for too 
much gas, let him have the pipes and fixtures thoroughly examined by 
an official of the gas company, or some competent gas fitter. It often 
happens small leaks in the pipe, allowing gas to escape night and day, 
should take the blame for large gas bills. By attention to these details 
a gas consumer will be brought to feel that for every dollar he pays the 
gas company he obtains an ample return either in light, heat, or power. 




















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